Wine: Saó Abrivat
Varieties: 40% Tempranillo, 35% Red Grenache and 25% Cabernet Sauvignon.
Elaboration: Fermentation 28ºC – 30ºC / maceration 20 days. Aged for 12 months in French (42%) and American (58%) oak barrels of medium and light toasting.
Service: Serve between 16 and 18ºC.
Pairing: Pink and red meats, with fruit sauces, pasta.
If you are a professional and want to have Saó Abrivat in your restaurant or local, all you have to do is firstname.lastname@example.org with your order and your details.